Blueberry Muffin Cheesecake Cookies

Easy Blueberry Muffin Cheesecake Cookies that start with a muffin mix! #sponsored

Today I have super easy cookie recipe to share with y'all! These Blueberry Muffin Cheesecake Cookies start with a Martha White muffin mix and a few pantry staples. I love using using muffin mixes to make something other than just muffins.  

In the past I've made cakes, cookies, cobblers, and trifles. Each of those recipes start with a muffin mix, a little imagination, and whatever pantry staples I have on hand. You would be surprised at all the recipes combinations you can come up with.  

If you love blueberry muffins then you're going to love these cookies. These blueberry cookies have a soft cake like texture like a muffin, but in a cookie form. I think the addition of the white chocolate chips and cream cheese take these cookies over the top.  

For this recipe I used the NEW Martha Whites Gluten Free Blueberry Muffin Mix. This is the first time I have ever used a gluten free muffin mix for baking, and they taste just as good as the regular Martha White mixes.  

I have several readers that are always on the look out for gluten free options when it comes to desserts and treats especially when a recipe requires a mix. The New Martha White Gluten Free Mixes come in blueberry, chocolate chocolate chip, and sweet yellow cornbread & muffin mix.  I hope you'll give these new mixes a try especially if you follow a gluten-free diet.  

If blueberry is not your thing choose a different flavor. Martha White also has non gluten free muffin mix varieties in the following flavors, strawberry, strawberry cheesecake, and wild berry. If using a non gluten free mix all purpose flour can be substituted for gluten free flour.  



Blueberry Muffin Cheesecake Cookies 

2 - 7 oz packages Martha White Blueberry Muffin Mix or use Gluten Free (mix)
1/2 - cup butter, softened
4 - ounces cream cheese, softened
2 - eggs
1/2 - cup brown sugar
3/4 - cup all purpose flour 
1/2 -teaspoon vanilla or lemon extract 
1 - cup  white chocolate chips

Preheat oven to 350 degrees. In a large bowl or using a kitchen aid mixer, cream together, butter, cream cheese, and brown sugar. Add eggs until blended. 

Add the muffin mixes, flour, and vanilla extract until blended. Fold in the white chocolate chips. 

Using a one inch cookie scoop or drop by tablespoons 2 inches apart on a greased baking sheet. Using the bottom of a glass, press down on the dough to slightly flatten the cookies. 

Bake about 14 minutes or just until the cookies start to brown on the edges. Remove from oven and cool on the baking sheet for 5 minutes. Remove and cool completely on a baking rack. 

recipe yields: approx. 2 dozen cookies 
adapted from: Jiffy

Martha White Prize Package Giveaway
"The Winner of the Prize Package is Comment"
#105 Taryn Tener 

This Giveaway Includes:
3 - packages of Martha White Gluten Free Muffin Mixes
1 - Lodge Cast Iron Muffin Pan
1 - Martha White Muffin Timer

How to Enter: 
To enter the giveaway leave a comment telling me what you would make with these easy muffin mixes (mandatory comment). 

Bonus Entry: 
Click the Tweet button below and tweet this giveaway for a bonus entry (come back and leave a separate comment letting me know).



The Fine Print: This giveaway starts today July 7th, 2015 and ends at midnight on July 14th, 2015. Giveaway is open to US Residents only due to shipping charges. If you leave an anonymous comment please include your email address. A random comment will be chosen and the winner will have 48 hours to reply to winning email or a new winner will be selected. Good luck to everyone!  

For another great recipe using Martha Whites Gluten Free Sweet Yellow Cornbread & Muffin Mix check out The Country Cooks Cornbread Taco Bake recipe.  

This giveaway is sponsored by Martha White. I'm a proud Martha White baking blogger and I was provided with samples of the new Martha White Gluten Free Mixes. All opinions stated above are 100% my own.